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All groups → All products → Caramel → Caramel with whipped fillings → No. 231 Caramel "Red Poppy", wrapped → No. 231 → Consolidated recipe

Consolidated recipe No. 231 Caramel "Red Poppy", wrapped

No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 361.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	88.0	350.02	308.02	126.64	111.44
	Total	5.6 94.4	1003.05	947.33	362.90	342.75
	Losses 0.3%			2.83		1.03
	Output	5.6 94.4	1000.00	944.50		341.72
	Losses before baking/boiling, shrinkage 0.14958%	94.4	1.50	1.42	0.54	0.51
	Baking/boiling 0.0%		0.049		0.018
	Losses after baking/boiling, shrinkage 0.14958%	94.4	1.50	1.42	0.54	0.51

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Caramel mass (in caramel) in car. No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 236.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	83.58	65.20
3	Citric acid (E330)	91.2	6.00	5.47	1.42	1.29
4	Essence raspberry	—	1.00	—	0.24	—
	Total	7.5 92.5	1068.31	987.89	252.41	233.41
	Losses 0.9%			8.89		2.10
	Output	2.1 97.9	1000.00	979.00	236.27	231.30
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	1.14	1.05
	Baking/boiling 5.54%		58.96		13.93
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	1.07	1.05

Filling (caramel) in car. No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raspberry podvarka	69.0	249.87	172.41	31.64	21.83
3	Starch syrup	78.0	233.65	182.25	29.59	23.08
4	Powdered sugar	99.85	63.97	63.87	8.10	8.09
5	Raw egg white	12.0	20.00	2.40	2.53	0.30
6	Sign up
7	Citric acid (E330)	91.2	0.50	0.46	0.063	0.058
8	Essence raspberry	—	0.50	—	0.063	—
	Total	14.3 85.7	1036.54	887.99	131.26	112.45
	Losses 0.9%			7.99		1.01
	Output	12.0 88.0	1000.00	880.00	126.64	111.44
	Losses before baking/boiling, shrinkage 0.44969%	85.7	4.66	3.99	0.59	0.51
	Baking/boiling 2.65%		27.34		3.46
	Losses after baking/boiling, shrinkage 0.44969%	88.0	4.54	3.99	0.57	0.51

Consolidated recipe, k=1.005841
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 361.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	226.35	226.01	227.67	227.33
2	Starch syrup	78.0	113.17	88.27	113.83	88.79
3	Raspberry podvarka	69.0	31.64	21.83	31.83	21.96
4	Powdered sugar	99.85	8.10	8.09	8.15	8.14
5	Raw egg white	12.0	2.53	0.30	2.55	0.31
6	Sign up	91.2	1.48	1.35	1.49	1.36
7	Essence raspberry	—	0.30	—	0.30	—
8	Paint red	—	0.095	—	0.10	—
	Total		383.67	345.86	385.91	347.88
	Total phase loss 1.2%			4.14
	Other losses 0.58%					2.02
	General losses 1.8%					6.16
	Output	94.4	361.80	341.72	361.80	341.72

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Recipe on No. 231 Caramel "Red Poppy", wrapped contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe No. 231 Caramel "Red Poppy", wrapped

Recipe on No. 231 Caramel "Red Poppy", wrapped contained in handbooks:

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